How to Scale a Premium Granola Brand: From Craft Recipe to Commercial Production

Описание: Stop making "basic" granola and start building a scalable food brand. In this professional guide for food startup founders, we break down the exact transition from home kitchen hobbyist to commercial-grade producer. Whether you are aiming for local specialty grocers or national distribution, your product needs more than just a good recipe—it needs a rigorous production system.
We dive deep into the technical side of granola manufacturing, covering:
Sourcing: Why the choice of fats and sweeteners dictates your shelf-life and "craveability."
Flavor Architecture: Moving beyond honey and oats into complex, layered profiles.
The Bake: The "Low-and-Slow" method and the science of perfect cluster formation.
Packaging Science: Why High-Barrier films and MAP (Modified Atmosphere Packaging) are non-negotiable for retail.
Operational Scaling: Implementing SOPs and Batch Libraries to ensure your 1,000th bag tastes exactly like your first.
Timestamps:
00:00:00 Opening Statement
00:00:52 Phase One - Sourcing (Grains, Fats & Sweeteners)
00:03:24 Phase Two - Flavor Architecture & Formulation
00:05:27 Phase Three - Professional Baking & Cluster Science
00:07:51 Phase Four - The Cold-Fold: Post-Bake Additions
00:08:40 Phase Five - Packaging & Preservation (Nitrogen Flushing)
00:10:15 Phase Six - Scaling, SOPs & Quality Control Batch Libraries
00:12:00 Final Thoughts: Building Your Food Empire
If you’re serious about scaling your CPG (Consumer Packaged Goods) brand, this is your blueprint.
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